Almond Pudding

  • Active Time 25m
  • Total Time 1h 25m

Serves 12

The Portuguese Jews brought this pudding to Livorno. It is reminiscent of Portuguese sweet egg custards such as ovos moles (soft eggs), but with almonds added at the end as if making toucinho do ceu (bacon from heaven). In Portugal, the pudding is used as a filling for pastries or spooned over cakes. It never sets up, but is meant to have a soft texture. It is also very, very rich and should be put into tiny ramekins or pots for pot de crème, if you have them. (The name tells you what to do. Scodelline means "small plates." This dessert is also called le tazzine, or "little cups.") You could also spoon this pudding from one large bowl onto individual plates and serve it with fresh fruit, or take a hint from the Portuguese and serve it with a slice of sponge cake. In the Veneto, this same sweet dish is known as rosada con le mandorle and is a Purim specialty.


  • 10 egg yolks
  • 1 1/2 cups sugar
  • 1/2 cups water
  • 1 1/2 cups ground or grated toasted blanched almonds
  • 1 tablespoon orange flower water
  • 2 teaspoons grated lemon zest (optional)
  • 1 teaspoon ground cinnamon


In a bowl, using an electric mixer, lightly beat the egg yolks until blended. Set aside. Combine the sugar and water in a heavy-bottomed saucepan and place over low heat. Stir until the sugar dissolves. Raise the heat to medium and cook until the mixture reaches the soft-ball stage (234 to 240 degrees F on a candy thermometer); do not let it color. (If you lack a thermometer, test the mixture by dropping a tiny bit into ice water; it should form a pliable ball when rubbed between your fingers.) Gradually pour the hot syrup into the egg yolks and beat until the mixture is thick and holds a 3-second slowly dissolving ribbon when the beaters are lifted, about 5 minutes. Return the mixture to the saucepan and warm over low heat, stirring often, until thickened, about 5 minutes. Do not allow to boil. When thickened, stir in the almonds, orange flower water and the zest, if using.

Pour into twelve 3-ounce ramekins and refrigerate until cool, about 1 hour. Cover with plastic wrap if not serving immediately. The pudding will keep for up to 2 days in the refrigerator. Sprinkle with the cinnamon at serving time.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3313

nutrition information per serving

245 calories; 13g total fat; 177mg cholesterol; 8mg sodium; 29g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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